RECIPE:

INGREDIENTS	Yield: 1 Order
Shrimp, 30-35 P&D	9 each
Mango Chipotle Rub	to season
Glazed Pineapple Round, 1 inch thick	1 piece
Herbed Vegetables	4 oz.
Asian Barbecue Sauce, Minor’s, see recipe	3 oz.

PROCEDURE:

1. Brush shrimp with buttersauce and sprinkle both sides with mango chipotle rub.
2. Place shrimp skewers on a well greased pan and roast in a 450 convection oven on both sides.
3. Brush the skewers with Asian Barbecue Sauce as they come out of the oven.
4. Brush pineapple with buttersauce and place in the oven with the shrimp.
5. Place the pineapple in the center of the plate.
6. Pierce shrimp skewers into pineapple sticking upwards.
7. Surround the pineapple with the herbed vegetables.

UTENSILS: Measuring cups, measuring spoons, mixing bowl, wire whisk

EXECUTION TIME: 5 minutes

INGREDIENTS	Approximate Yield: 2-1/2 cups
Lemon Beurre Blanc	2 cups
Bulls Eye Barbecue Sauce, Original	1/2 cup
Chopped Fresh Cilantro	4 tsp.

PROCEDURE:

1. Measure beurre blanc and barbecue sauce into a mixing bowl. Combine well with a wire whisk.
2. Cover the sauce and hold under refrigeration until needed.

To Heat:

1. To Microwave: microwave individual portions to a boil. Stir and serve.
2. In Saucepan: Heat to a boil while stirring then serve.

SHELF LIFE: 3 days